To make pork ribs, it is best not to stew directly, teach you 2 tricks, and the more you eat the ribs, the more fragrant they are, and the aftertaste is endless

 Today I will share the practice of a pork rib, which is fragrant but not greasy, and it will come off the bone as soon as you bite it.  

1. After buying the ribs, cut them into strips first, and then chop them into segments of the same size.  

Then add a few spoonfuls of starch to it and mix well with your hands, doing so to remove the bloody smell of the ribs. Then wash the ribs again and drain them for later use

2. Come down and fry a sugar color. Pour a small amount of oil into the pot, then add a small amount of cold water to it, and add 2 tablespoons of sugar.

Then stir-fry over low heat, and keep stir-frying until the color slowly turns jujube red. Some people will ask if if oil is added and water is added, will the oil be splashed? Here is the cool oil when the water is added, or a low fire. Don't worry about splashing oil, this method of frying sugar is slow, and you need a little patience.

Then slowly add hot water and stir well, boil for about 2 minutes and turn off the heat. Then pour the fried sugar into a bowl and set aside

3. Don't pour oil into the pot, just pour the pork ribs with water control into the pot and stir-fry over low heat. Fry the water in the ribs

Add a small amount of liquor to it to get fishy.

When the pork ribs are fried until slightly charred, add green onions, ginger slices, garlic slices, red peppers, cinnamon, star anise, and bay leaves and continue to stir-fry over low heat.

After stir-frying, add a small amount of light soy sauce and dark soy sauce and stir-fry.

Then pour the sugar color that has just been fried into the bowl and stir-fry evenly, so that the ribs are evenly coated with sugar.

Then add boiling water, just enough to submerge the ribs, cover the pot and turn to the lowest heat to simmer for 40 minutes. Be sure to remember to watch the pot frequently halfway through to prevent the water in the pot from drying up the ribs and burning the paste.

Prepare a few washed green chili peppers and cut them into pieces for later use.

After 40 minutes, add salt to the pot to taste, add a small amount of pepper, cover the pot and continue to simmer for about 10 minutes

After 10 minutes, add the chopped green chilies, add a spoonful of chicken essence and stir-fry over high heat. Turn off the heat and remove from the pot when the green peppers are fried until they are broken and the soup in the pot is thick.

 The color of the pork ribs is red and attractive, the pork ribs are soft and rotten, and the aroma is fragrant